I am making a Spanish tapas dinner for this Sunday. This is a simple tapas that you can serve with other tapas or alone with crusty bread. One of the problems with making tapas is the rush at the end to finishing cooking everything at once. You can set up this dish up early, ready to do the final cooking just before serving.

Karl’s Tapas Gambas al AjilloShrimp Scampi

Note: The original recipe, that I used, called for using a cup of olive oil—not in my house. Other recipes call for using very large amounts of garlic.